Rugalas # 2
Yield
servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| ¾ | cup |
sour cream
|
|
| 1 |
egg yolks
|
*
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 177 | ml |
sour cream
|
|
| 1 |
egg yolks
|
*
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Soften butter.
Mix with flour and add sour cream and egg yolk.
Work into a ball.
Then divide the ball into 4 smaller balls. Refrigerate for 4 hours or more.
Then roll one ball out like a pizza, ⅛ inch thick.
Sprinkle cinnamon, sugar and chopped nuts over the dough.
Cut into 16 pieces like a crescent roll and roll up.
Bake at 350℉ (180℃) for 25 minutes.
